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Who horse [cooking expert]

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Ingredients

onion : 1 piece
Shimeji mushrooms : 1 share
minced chicken breast : 400g
salt : two pinches
Olive oil : 1/2 tablespoon
(A) Grated garlic : 1/2 piece (1 teaspoon)
(A) Grated ginger : 1/2 piece (1 teaspoon)
(B) Canned tomatoes : 1缶
(B) Worcestershire sauce : 大さじ2
(B) Ketchup : 大さじ1
(B) Curry powder : 大さじ1
(B) Granule consommé : 大さじ1/2
ご飯 : About 1 cup
卵 : 1個

Time required

30minutes

Procedure

1) cut the ingredients 01:33
Peel the onion and chop it with a knife.
Finely chop the shimeji mushrooms.
2) boil down 04:31
Heat olive oil in a frying pan and add (A).
Heat over medium heat and stir-fry until the aroma of (A) comes out.
Add onions, shimeji mushrooms, minced chicken breast, and salt, and stir-fry until the moisture in the ingredients evaporates.
Add (B), mix, and boil until the water evaporates.
3) Serve 06:36
Arrange rice and 2 on a plate.
Make a hole in the center of 2 and place the egg on top.

Point

- Cutting shimeji mushrooms into small pieces makes it easier to bring out the delicious parts and aroma.
・By adding salt and frying, you can draw out the moisture from the ingredients and concentrate the delicious parts.
・If using canned whole tomatoes, crush the tomatoes after adding them in step 2.
- Worcestershire sauce is made by ripening vegetables, fruits, and spices, so it brings out the sweetness and deliciousness of the vegetables and fruits and the aroma of the curry.
- By adding canned tomatoes and simmering, you can remove the sourness of the tomatoes and concentrate the delicious parts and sweetness.
・You may use glutinous barley, brown rice, or mixed grain rice instead of white rice.